4 skinless cod fillets
110 g fresh white breadcrumbs
1 lemon, grated zest and juice
4 tbsp chopped flat-leaf parsley
2 tbsp chopped chives
A little Dijon mustard
Preheat the oven to 220C/gas 7 and lightly grease a shallow baking dish with a little vegetable oil. Place the cod in the dish and season lightly with salt and pepper.
In a small bowl, mix together the breadcrumbs, lemon zest, juice and herbs. Brush the top of the cod with the mustard or spread thinly if you find it easier. Top with the breadcrumb and herb mixture.
Bake in the preheated oven for 18 – 20 minutes or until the fish is just done and the crust golden and crunchy. Serve with vegetables of your choice, I personally like green beans and broccoli and also baby carrots finished in some butter and thyme or would also be nice with a mixed salad.